Ads Will Not Print
Broccoli Salad
This light and creamy broccoli salad is crunchy, flavorful, and perfect for potlucks, BBQs, or meal prep. Gluten-free and dairy-optional.
Equipment
Ingredients
- 8 slices center cut bacon
- 1 large head broccoli florets (sliced into bite-sized pieces)
- ⅓ cup diced red onion
- ½ cup dried unsweetened cranberries
- ½ cup shelled raw sunflower seeds
- ¼ cup crumbled goat cheese (omit for dairy-free)
- ½ cup mayonnaise (I used Hellman's Light)
- ¼ cup plain fat-free Greek yogurt (or dairy-free yogurt)
Instructions
- Cook the bacon in a skillet over medium heat until crispy and browned, about 4 minutes on each side.
- If you prefer to bake it, bake on a sheet pan in a preheated 400°F oven to (200°C) 15 to 20 minutes, until crispy
- Transfer the bacon to a paper towel-lined plate to drain and cool. Chop or crumble.
- While the bacon is cooking, in a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and goat cheese.
- In a small bowl, stir together the mayonnaise and yogurt.
- Add the bacon and dressing to the mixing bowl and toss to combine.
Video
Notes
Dairy Free Option: omit the goat cheese and use dairy free yogurt.
Refrigerate up to 4 days.
Nutrition
Serving: 1cup, Calories: 171kcal, Carbohydrates: 11g, Protein: 6.5g, Fat: 11.5g, Saturated Fat: 2.5g, Cholesterol: 8.5mg, Sodium: 279mg, Fiber: 2g, Sugar: 6g
- WW Points: 5